Meal Prep Sunday: Week of April 3

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I’ve been meal prepping dinners for a while, and didn’t do it for lunch or snacks because we get lunch where I work. Since I became vegan, the food options for me in the office are not great, so I decided to start taking meal prep more seriously.

Last week, for lunch I made a soba noodle salad with Beyond Meat chicken strips, asparagus, and bell peppers. The sauce was mostly peanut butter, soy sauce, and rice vinegar.

For dinner, I made a Panang Curry (recipe from Chloe Coscarelli), and ate it with Shirataki noodles. I threw in some more tofu for extra protein, and increased the amount of cashews, because I love them.

My snacks were a variety of things like fruit, bell peppers, dried mango, and coconut slices.

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